Saturday, 23 September 2017

Continuing from my previous light rye bread recipe, I added a little sourdough to the rye bread to give it a slightly tangy taste. However, the tanginess was not conspicuous. Love the soft brown crust which gave the bread a nice aroma, but not chewy. Therefore, the bread can be eaten without toasting, though toasting will give a better aroma to it 😁

Soft milk bun with tender chicken chunks in creamy whipped potato filling. I used to find this potato chicken buns easily at local bakeries. However, it seems to disappear from the local bakeries' shelves recently 😞

Fret not 😓 From my small kitchen, I managed to replicate 5 potato chicken buns without any proper recipe to fall back 🙂 In my next attempt, I shall include some bit-size button mushrooms and capsicums in the filling to make a more wholesome meal. Although the process of preparing the filling was rather tedious, it certainly worth to serve your family with good healthy meal to start the day 🌅

I was happy to be able to re-introduce this nice and nutritious item back to my family's breakfast menu 😋

You can prepare the potato chicken filling following your preference. Below recipe is just my simple version. I was happy that the filling was prepared in exact quantity and used up by the 5 buns - no leftover despite using intuitive estimation 🤓 To be healthier, try not to substitute the fresh chicken meat by luncheon meat or sausage 🚨